Indian cauliflower and chickpea curry

Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 2 tbs medium-hot curry paste (such as rogan josh)
• 400g can chopped tomatoes
• 1 1/2 cups (375ml) salt-reduced vegetable stock
• 1/2 large cauliflower (about 500g), trimmed, cut into florets
• 400g can chickpeas, rinsed, drained
• 200g frozen peas
• 2 cups steamed basmati rice
• 1 tbs chopped coriander leaves
• 4 tbs (1/3 cup) low-fat natural yoghurt

Method

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.
2. Add cauliflower and chickpeas, simmer for 5 minutes. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
3. Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

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